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bellini

Bellini

  I bought white peaches from Cherry Bros stall. On seeing them, Mike suggested we make Bellinis which we hadn’t made for ages. This delicious cocktail is said to have originated in Harry’s Bar in Venice in the 1930s. Simply peel and de-stone white peaches. Cut the flesh up and blend it till smooth in […]

Posted on: 14th Jan, 2015by frenchie Read more

panisse puffs

Panisse – Chickpea Puffs

After enjoying using chickpea flour recently when I made prawn and scallop fritters, I’ve looked for other recipes. This is one I found in David Lebovitz’s book My Paris Kitchen. David describes these puffs as something as a cross between panisse from Provence and American popovers. I’ve never had popover and am not sure what […]

Posted on: 25th Aug, 2014by frenchie Read more

Breakfast Tart

Method Line the bottom and sides of a Swiss roll tin (or similar) with a sheet of savoury short pastry. Grease the tin first or line it with baking paper. Prick the pastry with a fork. Bake in a moderate oven till the pastry is golden. Cover with tinned baked beans followed by slices of […]

Posted on: 8th Mar, 2014by frenchie Read more

Basque style Baked Eggs

Having bought peppers and tomatoes from Shane last weekend, fresh duck eggs from Jason and chorizo from Salash I decided to make these baked eggs for lunch on Monday (our day off). They’re really delicious with plenty of fresh bread. Once you have the tomato and pepper base you can add other things – this […]

Posted on: 8th Mar, 2014by frenchie Read more

Croque Monsieur

Croque Monsieur

On Monday I was asked to tell National Radio listeners how to make a Croque Monsieur and realised that I haven’t done it in an email. I describe it as an indulgent French version of a ham and cheese toasted sandwich. Great for breakfast, lunch or with crusts removed and cut into four, as a […]

Posted on: 8th Mar, 2014by frenchie Read more

Basque style Baked Eggs

Having bought peppers and tomatoes from Shane last weekend, fresh duck eggs from Jason and chorizo from Salash I decided to make these baked eggs for lunch on Monday (our day off). They’re really delicious with plenty of fresh bread. Once you have the tomato and pepper base you can add other things – this […]

Posted on: 8th Mar, 2014by frenchie Read more